Rhubarb-Strawberry Ice
Rhubarb-Strawberry Ice
Perfect for a hot summer day, try the tantalizing Rhubarb-Strawberry Ice!
Ingredients:
- 4 Cups Organic Rhubarb, slightly thawed
- 1 1/4 Cups cranberry juice cocktail or unsweetened cherry juice
- 1 Cup sugar
- 2 Cups sliced Organic Strawberries
- Champagne or ginger ale (optional)
Instructions:
- In a medium saucepan stir together Organic Rhubarb, 1/2 Cup of the juice, and sugar
- Bring to boiling
- Reduce heat
- Cover and simmer for 5-8 minutes or until Rhubarb is tender and sugar dissolved
- Remove from heat and add remaining 3/4 Cup of juice and berries
- Cool to room temperature
- In a blender or food processor cover and blend/process Rhubarb mixture, half at a time, until smooth
- Transfer mixture to a 9×9″ nonmetal freezer container, cover and freeze 4-5 hours or until almost firm
- Chill large bowl in refrigerator or freezer
- Break frozen mixture into chunks
- In the chilled bowl beat chunks with an electric mixer on medium speed or until smooth but not melted
- Cover and freeze at least 6 hours or until firm
To Serve:
Use a small ice cream scoop or melon baller to scrape the surface of ice and shape into balls. Scoop 4-5 scoops on to the dessert plate and if desired pour champagne or ginger ale around ice. Garnish with mint and serve immediately. Serves 12
